This six- ingredient treat will satisfy any of those warm weather ice cream bar cravings. Each piece breaks off easily to provide a sweet, chocolatey taste that is good to your belly!
- 1 can full fat coconut milk, chilled overnight (DO NOT SHAKE!)
- 2.5 tbsp raw cacao powder
- 1.5 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1/4 cup unsweetened shredded coconut
- 1/4 cup shredded dark chocolate (unsweetened, dairy-free)
- Open the can of chilled coconut milk and scoop out all of the white cream into a bowl. Leave the clear liquid at the bottom to add to a blended drink.
- add the cacao powder, maple syrup, and vanilla extract and beat with an electric whisk for a couple of minutes.
- Line a baking sheet with parchment paper and slowly pour the mixture on top. Allow the sides of the parchment paper to fold up so that none of the liquid spreads too far.
- Drizzle the coconut and dark chocolate on top.
- Lay flat in the freezer for at least 3 hours. Break off a few pieces to share!
- 1 lb pizza dough (I used trader joe’s, or you can make your own Vegan Pizza Dough (That account rocks!)
- 1 packet of Daiya Mozzarella Cheese
- Sun Dried Tomatoes
- Banana Peppers
Saute the spinach, onions and garlic until the onions are almost soft.
In a bread pan, flat out half of the pizza dough. Lay out all of the veggies and sprinkle the cheese on top. Use the rest of the dough to cover the filling and pinch the edges together.
Bake at 425 degrees Fahrenheit for 20 minute, or until the top of the calzone is browning.
Top with oregano and serve with any marinara sauce. I suggest cut it into single slices, if sharing. If not, dig in!
- 1 cup of diced strawberries
- 1 tbsp water
- 1.5 tbsp chia seed
- 1 tsp agave nectar
Blend or mash the strawberries so there are still some chunk bits left. Combine with the rest of the ingredients and stir well. Put in a covered jar and refrigerate for at least 1 hour before spreading on anything and everything!
Kale will always be one of my favorite ingredients to add to just about any dish I make. Whether that be mixed in with a falafel mixture or lightly blanched for a salad. Lately, I’ve been obsessed with eating extremely finely-chopped kale when I make it with grains to make the consistency equal. I like to place the whole raw bunch into the food processor for a few pulses before I combine it with quinoa, couscous or brown rice.
This recipe is a Garlic Ginger Roasted Tofu with a Black Quinoa Kale Salad. All you need is: Fresh garlic, fresh ginger, low-sodium soy sauce, rosemary, extra firm tofu (cut into cubes), black quinoa, kale, and lemon. In a food processor, blend the garlic, ginger, soy sauce & rosemary until the chunky parts are extremely small. In a ziploc, add the cubed tofu and the marinade. Let it sit in the fridge for 30 minutes, or overnight if you have time! Cook the quinoa according to your package instructions.Place the kale in the food processor until finely chopped, then add it to the quinoa. Squeeze lemon juice and add pepper to the quinoa salad. When you are ready to cook the tofu, place the marinated cubes onto a baking tray and bake at 375 degrees for 12 minutes, then flip the tofu and cook for another 10 minutes. Enjoy!
I really can’t stress it enough how important it is to drink fresh vegetable juices. Our bodies are constantly working hard to digest the complex foods in put in it. Having a juice often will help your body absorb the necessary nutrients without having to breakdown the fiber. This one is cucumber, kale, ginger and pineapple.
Every time I drink a juice, I can feel the nutrients enter my system and begin to heal my body. My happiness and energy levels sore through the roof. Its not just a mental thing!
Another snow day today. It has been the third day of canceled classes in the past month due to weather! Some may complain, but I think it complements my senioritis perfectly! My friends and I decided to blend together all of the almonds we had to add to our butter collection: peanut butter, cookie butter, and sunflower butter…..um, yum.
Roasted Almonds, Cinnamon Almonds, & Agave Nectar.
That’s it! Just process all ingredients until the mixture is smooth and creamy. If you’re anything like me, you put nut butter on everything. Literally, everything! Pretzels, bread, bananas, apples, oatmeal, or even on granola bars!
I woke up this morning feeling a bit under the weather. These cold days in Philly are really taking the best of me! I made this quick smoothie to boost my health and get me ready for this long day.
2 cups of Kale, 2 oranges, 1 lemon (juiced), 1 wheatgrass shot, and banana & chia on top.